Truffle Raspberry Brownies Recipes

TRUFFLE RASPBERRY BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries., Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form. , Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate 30 minutes or until frosting is set. Refrigerate leftovers.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with parchment paper; spray parchment paper and any exposed pan with non-stick baking spray and set aside.
• In a medium bowl add the flour, salt, and cocoa powder; whisk well to combine and set aside.
• In a large bowl combine the chopped chocolate and butter; set the bowl over a saucepan of simmering water and melt, stirring occasionally, until the chocolate and butter are completely melted.
• Remove from heat and carefully remove the bowl from on top of the water. Add the sugar and whisk smooth. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Be sure not to over beat the batter here!
• Add the flour mixture into the chocolate mixture. Use a rubber spatula (not a whisk), to gently fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool completely in the pan, then lift them out of the pan using the parchment paper. Spread raspberry truffle frosting evenly over the brownies, then drizzle with the chocolate glaze. Chill for at least 30 minutes before cutting.
• Cut into squares and top with fresh raspberries right before serving, if desired.
• Place the chopped chocolate in a microwave safe bowl and melt in the microwave, in 15 second increments, stirring in between each, until smooth. Set aside to cool (this should only take a few minutes). In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on medium-speed until smooth. Reduce the speed to low; add in the confectioners' sugar and beat smooth. Add in the raspberry jam and cooled chocolate and beat smooth. Spread frosting over cooled brownies.
• Place the chopped chocolate and canola oil in a microwave safe bowl and melt in the microwave, in 15 second increments, stirring in between each, until smooth. Cool for a few minutes, then drizzle over the frosting. Chill brownies for at least 30 minutes before cutting.

RASPBERRY TRUFFLE BROWNIES

Steps:

• In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee granules in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; stir into chocolate mixture just until blended., Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack. , For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam; stir in melted chocolate. Spread over cooled brownies. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave 4 oz. of the unsweetened chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Spread 1/4 cup of the jam over brownies.
• Chop remaining 2 oz. unsweetened chocolate and the 6 oz. semi-sweet chocolate; set aside. Microwave cream in medium microwaveable bowl on HIGH 1 min. or just until cream comes to boil. Add chopped chocolates and the remaining 3 Tbsp. jam; stir until chocolates are completely melted and mixture is well blended. Spread over jam layer on brownies. Refrigerate 1 hour or until chocolate glaze is firm. Lift brownies out of pan onto cutting board, using foil handles. Cut into 32 pieces.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray 9-inch diameter springform pan with nonstick spray.
• Melt butter and chocolate in large saucepan over low heat, stirring until smooth.
• Remove from heat.
• Whisk in eggs, sugar, jam and liqueur.
• Stir in flour and salt, then chocolate chips.
• Transfer batter to prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attaches, about 45 minutes (Mine took about 5 minutes longer).
• Cool in pan on rack.
• Run small knife around edges of pan.
• Remove pan sides.
• Dust brownie with powdered sugar.
• Cut into 12 wedges.
• Brownies can be prepared 2 days ahead, wrapped tightly with plastic and store at room temperature.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
• Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.